Nov 28, 2008

Thanksgiving Duck

I made duck yesterday. I followed Sarah Moulton's recipe for "Best Roast Duck." I must admit it came out very tender and juicy.

I also made Sweet Potato Pie (Emeril recipe) for the first time ever. It tastes just like pumpkin pie, but far easier to make from fresh ingredients. I'm smitten with sweet potatoes, these humble but tasty tubers. It's another food source that was woefully absent from my childhood.

Well, the tric of this recipe is that instead of just shoving the duck in the over, you first simmer in stock for 45 minutes. I have no clue what would be the gastronomical term for this process. Maybe you can tell me? The result is that the duck is less fatty.

Thanks for the botanical correction, though it completely ruins my prose. "Tasty tuber" has a nice ring to it.

I, by the way, used the Martha Stewart recipe for turkey, including the two-day dry brine, and multiple saucepans going at once on stovetop for the 450-roasting, the 350-roasting, the every 30 minute basting. Guess what? At the end of the day, it tasted like turkey!

I had have the easiest and most delicious method for turkey. Roast at 275 degrees for twice the time the chart says, covered, last hour brown the top with a torch or broiler. Transfer to another pan, dump the juices over the entire thing (which creates a shiny glaze)-then make the gravy. the end

But did you have deep fried cajun blackened turkey? I don't know how they did it but they managed to infuse every molecule in that bird with cajun spices. Couldn't give it away. Not to sound completely ungrateful, the stuffing was excellent.